August 12, 2009

After a wide variety of lean breads, it's time for sweet doughs. Yeah! I'm ready for a change.

This week it's a beautiful egg washed Challah loaf and a sweet dough coffee cake. Pick out your favorite fresh fruits and enjoy a delicious slice of gluten free coffee cake for breakfast. Bake up the Challah and enjoy a lovely slice of bread with preserves or a hearty sandwich for lunch.

I was a very lucky woman and received a copy of the Culinary Institute of America's Baking & Pastry book along with their culinary dvd's from my family for my birthday and our anniversary. After watching all the DVDs, I decided to work my way through the CIA's Baking and Pastry book - of course making it gluten free. There were so many skills that I wanted to develop and work on. I hope you will be interested in sharing my journey with me.